Read A Catered Mother's Day Online
Authors: Isis Crawford
A Catered Mother's Day (25 page)
Recipes
B
ecause this book is about Mother's Day, I had the brilliant idea of asking the men I know for recipes they would make for their wives on Mother's Day. I was quite pleased with myself. I was even more pleased that I put in my request three months early. All the guys I spoke to were very enthusiastic.
ecause this book is about Mother's Day, I had the brilliant idea of asking the men I know for recipes they would make for their wives on Mother's Day. I was quite pleased with myself. I was even more pleased that I put in my request three months early. All the guys I spoke to were very enthusiastic.
Three months later, I was still nagging. But the results I got are worth the wait. They are both simple to execute and tasty to eat. So these are all guy recipes except for the frittata. That comes from a good friend of mineâfemaleâand I couldn't resist including it because it is both delicious and easy to make. It also has the plus of being good for breakfast, lunch, or a light dinner.
Bill Sheldon's Poor Man's Pulled Pork
This recipe was submitted on a paper napkin. It couldn't be simpler. Try itâit's really surprisingly good.
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Put one pork shoulder, 3 pounds, in a Crock-Pot and fill with root beer. Set on low. Cook for 12 hours. Drain, shred it, throw out the fat, reheat with favorite BBQ sauce.
Frank Mt. Pleasant's Tuna Fish Casserole
This recipe also came to me on a napkin. An oldie but goodie. Some would even call it a classic.
1 box of flat noodles
1 can tuna fish
1 can celery soup
1 can mushroom soup
1 can tuna fish
1 can celery soup
1 can mushroom soup
Put soups together. Add correct amount of water (specified on the can). Cook noodles. Put noodles in a dish along with soup and tuna. Bake for 350 degrees for 45 minutes or until done.
Anton Ninno's Ziti with Broccoli and Chickpeas
¾ pound (about 1½ cups) broccoli florets with no
stems
6 quarts water
salt to taste
¾ pound ziti or mostaccioli
5 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 15-ounce can chickpeas, drained and rinsed
freshly ground black pepper
teaspoon red pepper flakes (optional)
stems
6 quarts water
salt to taste
¾ pound ziti or mostaccioli
5 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 15-ounce can chickpeas, drained and rinsed
freshly ground black pepper
teaspoon red pepper flakes (optional)1.
Place the broccoli in a steamer basket over boiling water. Cover and steam for 5 to 6 minutes, until it is cooked through yet still firm. Plunge broccoli into cold water to stop cooking and set color. Set aside.
Place the broccoli in a steamer basket over boiling water. Cover and steam for 5 to 6 minutes, until it is cooked through yet still firm. Plunge broccoli into cold water to stop cooking and set color. Set aside.
2.
Bring water to a boil, add salt, and cook pasta until it is al dente, about 8 to 10 minutes.
Bring water to a boil, add salt, and cook pasta until it is al dente, about 8 to 10 minutes.
3.
While pasta is cooking, make the sauce. In a saucepan or skillet large enough to hold all the cooked pasta, warm 2 tablespoons of olive oil over medium-high heat. Add the garlic and cook and stir until the garlic turns a toasty brown (do not burn). Press down on it with the back of a wooden spoon about 2 to 3 minutes. Discard the garlic.
While pasta is cooking, make the sauce. In a saucepan or skillet large enough to hold all the cooked pasta, warm 2 tablespoons of olive oil over medium-high heat. Add the garlic and cook and stir until the garlic turns a toasty brown (do not burn). Press down on it with the back of a wooden spoon about 2 to 3 minutes. Discard the garlic.
4.
Reduce the heat to medium, add the chickpeas to the pan, and cook and stir for 1 minute. Add the cooked pasta, the broccoli, the black pepper, and red pepper flakes if desired. Cook and stir gently over medium heat for 2 minutes. Drizzle the remaining olive oil over the pasta. Serve at once.
Reduce the heat to medium, add the chickpeas to the pan, and cook and stir for 1 minute. Add the cooked pasta, the broccoli, the black pepper, and red pepper flakes if desired. Cook and stir gently over medium heat for 2 minutes. Drizzle the remaining olive oil over the pasta. Serve at once.
Roger Markell's Venison Stew
For those of you who are fortunate enough to have a hunter in your family.
1 to 1½ pounds venison steak, cubed ½ to 1 inch
1½ cups diced potatoes
1½ cups green beans, cut into pieces (fresh or, if frozen,
defrosted)
1 cup baby carrots
1 cup sliced mushrooms
1 medium onion, diced
2½ cups water
1 tablespoon lemon-pepper seasoning
¾ cup flour
bacon fat
salt and pepper
1½ cups diced potatoes
1½ cups green beans, cut into pieces (fresh or, if frozen,
defrosted)
1 cup baby carrots
1 cup sliced mushrooms
1 medium onion, diced
2½ cups water
1 tablespoon lemon-pepper seasoning
¾ cup flour
bacon fat
salt and pepper
1.
Mix the flour and lemon-pepper seasoning in a quart-sized plastic storage bag.
Mix the flour and lemon-pepper seasoning in a quart-sized plastic storage bag.
2.
Fry several strips of bacon in a 3- to 4-quart covered skillet. Remove the bacon, keep bacon fat.
Fry several strips of bacon in a 3- to 4-quart covered skillet. Remove the bacon, keep bacon fat.
3.
Roll the venison cubes in the bag of flour and seasoning to completely coat the venison.
Roll the venison cubes in the bag of flour and seasoning to completely coat the venison.
4.
Sauté the coated venison cubes until they start to brown in the bacon fat.
Sauté the coated venison cubes until they start to brown in the bacon fat.
5.
Remove venison; sauté carrots, potatoes, and onion until soft. Put venison back in pot, add water, cook over low-medium heat for 30 minutes.
Remove venison; sauté carrots, potatoes, and onion until soft. Put venison back in pot, add water, cook over low-medium heat for 30 minutes.
6.
Add green beans and mushrooms and simmer over low heat for an additional 15 minutes.
Add green beans and mushrooms and simmer over low heat for an additional 15 minutes.
7.
Salt and pepper to taste.
Salt and pepper to taste.
Barbara Beckos's Frittata with Broccoli Rabe and Sausage
In Barbara's words: “Easy and protein rich. Can be made ahead by one hour. Cover and serve warm with a green salad. Eight wedges are a good serving size for a brunch, lunch, or light dinner.”
12 eggs (large)
½ cup whole milk
½ cup grated cheddar plus ½ cup grated cheddar at
serving
1 tablespoon vegetable oil
1 tablespoon butter
½ medium sweet onion, chopped
½ pound sausage (remove casing), turkey sausage or
sweet Italian sausage
1 bunch of broccoli rabe, chopped coarsely
salt and pepper
½ cup whole milk
½ cup grated cheddar plus ½ cup grated cheddar at
serving
1 tablespoon vegetable oil
1 tablespoon butter
½ medium sweet onion, chopped
½ pound sausage (remove casing), turkey sausage or
sweet Italian sausage
1 bunch of broccoli rabe, chopped coarsely
salt and pepper
Preheat broiler
1.
Whisk eggs and milk in medium-sized bowl and add ½ cup grated cheddar. Season lightly with salt and pepper. Set aside.
Whisk eggs and milk in medium-sized bowl and add ½ cup grated cheddar. Season lightly with salt and pepper. Set aside.
2.
In cast iron skillet heat oil and butter, add chopped onions and sausage, and cook over medium heat until onions are softened and sausage is brownâabout 6 to 7 minutes.
In cast iron skillet heat oil and butter, add chopped onions and sausage, and cook over medium heat until onions are softened and sausage is brownâabout 6 to 7 minutes.
3.
Add broccoli rabe to onion and sausage mixture and cook until broccoli is crisp-tender, about 8 minutes more.
Add broccoli rabe to onion and sausage mixture and cook until broccoli is crisp-tender, about 8 minutes more.
4.
Reduce heat to low and add egg mixture slowly over sausage and broccoli mixture. Cook for about 10 minutes more, occasionally shaking pan until edges start to setâ8 to 9 minutes.
Reduce heat to low and add egg mixture slowly over sausage and broccoli mixture. Cook for about 10 minutes more, occasionally shaking pan until edges start to setâ8 to 9 minutes.
5.
Add remaining ¼ cup cheddar to top of frittata and place under broiler for 3 to 4 minutes, until frittata is set and top is brown and cheese has melted.
Add remaining ¼ cup cheddar to top of frittata and place under broiler for 3 to 4 minutes, until frittata is set and top is brown and cheese has melted.
Longely is an imaginary community, as are all its inhabitants.
Any resemblance to people either living or dead is pure
coincidence.
Any resemblance to people either living or dead is pure
coincidence.
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KENSINGTON BOOKS are published by
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Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018
119 West 40th Street
New York, NY 10018
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Copyright © 2015 by Isis Crawford
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All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
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Kensington and the K logo Reg. U.S. Pat. & TM Off.
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Library of Congress Control Number: 2015931009
ISBN: 978-1-6177-3329-1
First Kensington Hardcover Edition: May 2015
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eISBN-13: 978-1-61773-330-7
eISBN-10: 1-61773-330-X
First Kensington Electronic Edition: May 2015
eISBN-10: 1-61773-330-X
First Kensington Electronic Edition: May 2015
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